Monday, January 5, 2009

"Sous Vide"

According to wikipedia - "Sous-vide (pronounced /su ˈvid/),[1] French for "under vacuum",[1] is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F)."

Sous vide is a well known technique to many. It is something I have played with lots in my crockpot and on my stovetop. However, the immersion circulator required to truly cook sous vide properly is very pricey. It was also my latest investment.

Christmas was good to me. I chipped in on my own present and received the long awaited immersion circulator. Through work I was able to purchase wholesale direct through manufacturer at wholesale rate. Unlike most commercial equipment, this is a short discount item unfortunately. I have been playing with it since it arrived with excellent results. I am amazed at the accuracy of the equipment.

My next dinner will feature several ingredients cooked sous vide & the cooking class portion will focus on the advantages and amazing results of "Sous Vide" cooking. We will be working hands on with the highly acclaimed and technologically advanced equipment, which is a very rare and special opportunity. Sous vide utilizes thermal heat to cook meats and foods to a very specific desired internal temperature. The benefit is that the entire piece of meat or ingredient is cooked perfectly throughout at the exact desired temperature. The result is ultra low, ultra slow cooked food that does not lose any of its natural flavors or vitamins & minerals.

Here is a pork tenderloin cooked to 60.5 celsius for about 45 minutes. I then seared it, basted with butter and garlic and some thyme. I served with a bacon emulsion and a whole grain honey mustard sauce, topped with a fresh crisp apple and celery salad. It was spectacular! As you will notice I did not take the time to trim the tenderloin properly. It was my first time using the circulator and I got a little excited and must have been sleeping still.

1 comment:

Jason Dieter said...

I finally got myself a cryovac for the holidays; next on my list is the immersion circulator. Your food looks fantastic!